Lecture 11
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More C=C
More liquid
The shorter the FA chain, the ________
stronger the smell
Lipids are substances that are soluble in ___________ but are insoluble in water.
nonpolar solvents
What are the four classifications of lipids?
Simple lipids, complex lipids, derived lipids, and miscellaneous lipids
More than ______% of food lipids are triglycerides.
97
Fats are what at room temp
Solid
Oils are what at room temp
liquids
Plant lipids are predominantly _________ except for coconut oil and palm oil
unsaturated
Unsaturated has
double bonds
Animal lipids are more
saturated
HDL cholesterol
“good”
LDL cholesterol
“bad”
The function of lipids in foods
Tenderization Aeration Heating medium Contribute to flavor
Specific gravity is the ratio of sample density to _______ density.
Water
A hydrometer is an instrument to measure what?
Density, specific gravity, and degree Brix.
What principle is a hydrometer based on?
Archimedes’ principle
True or False. The denser the liquid, the higher the hydrometer will float.
True
What is water absorption capacity?
The amount of water taken up by lipids.
________ water absorption capacity is important for the baking industry.
High
Why does shortening have a higher water-absorbing capacity?
It contains more mono- and di-glycerides and those lipids contain more polar -OH groups
What solvents would oil dissolve in? Water, chloroform, toluene, alcohol
Chloroform and toluene
What is creaming ability?
The extent to which fat, when beaten, will build up a structure of air pockets.
True or false. The better the creaming ability, the lighter and fluffier the product.
True
How does temp affect creaming ability?
Too warm will cause melting and lose water absorption capacity Too cold will make it difficult to incorporate air